Chords for Gordon Ramsay Tries Girl Scout Cookies for the First Time
Tempo:
101.35 bpm
Chords used:
D#
E
F#
Tuning:Standard Tuning (EADGBE)Capo:+0fret
Start Jamming...
This is your 15th season of Hell's Kitchen, which is unbelievable.
I mean, really, it's crazy.
Incredible.
I just wish there was a good c**k cook.
Are there any good cooks left?
Or, you know, just people showing up who like to be abused?
No, there are some good
When you get down to the top ten, top eight, top five,
that's where it really starts to go up a level.
So, you know, a quarter million dollars is a prize,
an amazing head chef job for BLT this year.
So, yeah, I want them to become good.
They just freeze in the middle of service.
What separates a good cook from a great cook?
Because you see so many people who work in a kitchen,
and they chop things, they make things, and they taste great.
But what is it about
What separates a guy like you
from a guy that maybe we'd never heard of?
So, I think that level of vision and understanding where to say stop.
Also, I have a different method of teaching young cooks.
I teach them how to taste first before we teach them how to cook.
Because if you don't know what it tastes like, you should not be cooking it.
So, I think this year we celebrate our 15th year
with the restaurant called Ramsay in Chelsea.
And 14 of those years have been three Michelin stars.
So, we can't get any higher.
Wow, that's
Yeah, that's
Now, I'm glad you mentioned taste, because I found out
I learned something about you.
All the time you spent here in the United States,
you never tasted Girl Scout cookies.
I don't think of amazing cookies by Girl Scouts.
Well, I'm going to, first of all, warn you,
this is almost like sacred territory you're entering here, OK?
There's the American flag, and there's Willie Nelson,
and then we have Girl Scout cookies.
And those are the only, like, three things we care about, right?
OK, so, I just don't want to get you run out of the country,
but these are Girl Scout cookies.
Now, Girl Scouts, you know what the Girl Scouts are, right?
Oh, yes, they're like the guides.
The kids, they sell them
No, they're little girls, and they sell them outside the supermarket.
I'm surprised you haven't seen them in action.
They're everywhere, but these are three kinds.
And if you would, just go ahead and take
This is the tagalongs.
OK, I mean, visually, they look like dog biscuits.
Visually, they do look like dog biscuits, yes.
Yeah, they're OK.
That's a tagalong.
It's got, like, peanut butter in there or something, right?
The name, tagalong?
Tagalong, yeah.
It's an Indian word.
It means dog biscuit.
Right.
This is the Samoa.
That's the Samoa.
It's got kind of a coconutty thing.
Oh, here's some milk in case you want some. Thank you.
Thank you, Gary.
He always has a glass of milk handy.
He actually is lactating, so it's a real
Natural.
Are they
Are they always this small?
Yeah, they're always that small.
Really?
I feel like they're bigger.
Maybe I was smaller when it started out.
Right.
That's a bit weird.
Yeah, I don't like those.
Those aren't my favourite.
But these are my favourite.
You need milk as a
Yes, go ahead.
These are my favourite.
These are the thin mints.
Now, what I will do is I put these in the freezer,
and then you pull out a sleeve,
and you eat all of them in one sitting.
Right.
[D#] So that's like a cheap, after-eight dinner mint.
You know?
So you'll
[E]
[N] Oh, my
Well Nice.
Gordon Ramsay's visa just expired, so
[F#]
I mean, really, it's crazy.
Incredible.
I just wish there was a good c**k cook.
Are there any good cooks left?
Or, you know, just people showing up who like to be abused?
No, there are some good
When you get down to the top ten, top eight, top five,
that's where it really starts to go up a level.
So, you know, a quarter million dollars is a prize,
an amazing head chef job for BLT this year.
So, yeah, I want them to become good.
They just freeze in the middle of service.
What separates a good cook from a great cook?
Because you see so many people who work in a kitchen,
and they chop things, they make things, and they taste great.
But what is it about
What separates a guy like you
from a guy that maybe we'd never heard of?
So, I think that level of vision and understanding where to say stop.
Also, I have a different method of teaching young cooks.
I teach them how to taste first before we teach them how to cook.
Because if you don't know what it tastes like, you should not be cooking it.
So, I think this year we celebrate our 15th year
with the restaurant called Ramsay in Chelsea.
And 14 of those years have been three Michelin stars.
So, we can't get any higher.
Wow, that's
Yeah, that's
Now, I'm glad you mentioned taste, because I found out
I learned something about you.
All the time you spent here in the United States,
you never tasted Girl Scout cookies.
I don't think of amazing cookies by Girl Scouts.
Well, I'm going to, first of all, warn you,
this is almost like sacred territory you're entering here, OK?
There's the American flag, and there's Willie Nelson,
and then we have Girl Scout cookies.
And those are the only, like, three things we care about, right?
OK, so, I just don't want to get you run out of the country,
but these are Girl Scout cookies.
Now, Girl Scouts, you know what the Girl Scouts are, right?
Oh, yes, they're like the guides.
The kids, they sell them
No, they're little girls, and they sell them outside the supermarket.
I'm surprised you haven't seen them in action.
They're everywhere, but these are three kinds.
And if you would, just go ahead and take
This is the tagalongs.
OK, I mean, visually, they look like dog biscuits.
Visually, they do look like dog biscuits, yes.
Yeah, they're OK.
That's a tagalong.
It's got, like, peanut butter in there or something, right?
The name, tagalong?
Tagalong, yeah.
It's an Indian word.
It means dog biscuit.
Right.
This is the Samoa.
That's the Samoa.
It's got kind of a coconutty thing.
Oh, here's some milk in case you want some. Thank you.
Thank you, Gary.
He always has a glass of milk handy.
He actually is lactating, so it's a real
Natural.
Are they
Are they always this small?
Yeah, they're always that small.
Really?
I feel like they're bigger.
Maybe I was smaller when it started out.
Right.
That's a bit weird.
Yeah, I don't like those.
Those aren't my favourite.
But these are my favourite.
You need milk as a
Yes, go ahead.
These are my favourite.
These are the thin mints.
Now, what I will do is I put these in the freezer,
and then you pull out a sleeve,
and you eat all of them in one sitting.
Right.
[D#] So that's like a cheap, after-eight dinner mint.
You know?
So you'll
[E]
[N] Oh, my
Well Nice.
Gordon Ramsay's visa just expired, so
[F#]
Key:
D#
E
F#
D#
E
F#
D#
E
This is your 15th season of Hell's Kitchen, which is unbelievable.
I mean, really, it's crazy.
Incredible.
I just wish there was a good c**k cook.
Are there any good cooks left?
Or, you know, just people showing up who like to be abused?
_ No, there are some good_
When you get down to the top ten, top eight, top five,
that's where it really starts to go up a level.
So, you know, a quarter million dollars is a prize,
an amazing head chef job for BLT this year.
So, yeah, I want them to become good.
They just freeze in the middle of service.
What separates a good cook from a great cook?
Because you see so many people who work in a kitchen,
and they chop things, they make things, and they taste great.
But what is it about_
What separates a guy like you
from a guy that maybe we'd never heard of?
So, I think that level of vision and understanding where to say stop.
Also, I have a different method of teaching young cooks.
I teach them how to taste first before we teach them how to cook.
Because if you don't know what it tastes like, you should not be cooking it.
So, I think this year we celebrate our 15th year
with the restaurant called Ramsay in Chelsea.
And 14 of those years have been three Michelin stars.
So, we can't get any higher.
Wow, that's_
Yeah, that's_
Now, I'm glad you mentioned taste, because I found out_
I learned something about you.
All the time you spent here in the United States,
you never tasted Girl Scout cookies.
_ I don't think of amazing cookies by Girl Scouts.
Well, I'm going to, first of all, warn you,
this is almost like sacred territory you're entering here, OK?
There's the American flag, and there's Willie Nelson,
and then we have Girl Scout cookies.
And those are the only, like, three things we care about, right?
OK, so, I just don't want to get you run out of the country,
but these are Girl Scout cookies.
Now, Girl Scouts, you know what the Girl Scouts are, right?
Oh, yes, they're like the guides.
The kids, they sell them_
No, they're little girls, and they sell them outside the supermarket.
I'm surprised you haven't seen them in action.
They're everywhere, but these are three kinds.
And if you would, just go ahead and take_
This is the tagalongs.
OK, I mean, visually, they look like dog biscuits.
_ _ Visually, they do look like dog biscuits, yes.
_ Yeah, they're OK.
That's a tagalong.
It's got, like, peanut butter in there or something, right?
The name, tagalong?
Tagalong, yeah.
It's an Indian word.
It means dog biscuit.
Right.
_ This is the Samoa.
That's the Samoa.
It's got kind of a coconutty thing.
Oh, here's some milk in case you want some. Thank you.
Thank you, Gary.
He always has a glass of milk handy.
He actually is lactating, so it's a real_
Natural.
_ Are they_
Are they always this small?
Yeah, they're always that small.
Really?
I feel like they're bigger.
Maybe I was smaller when it started out.
Right.
That's a bit weird.
Yeah, I don't like those.
Those aren't my favourite.
But these are my favourite.
You need milk as a_
Yes, go ahead.
These are my favourite.
These are the thin mints.
Now, what I will do is I put these in the freezer,
and then you pull out a sleeve,
and you eat all of them in one sitting.
Right. _ _
[D#] _ _ So that's like a cheap, after-eight dinner mint.
You know?
_ So you'll_
_ [E] _ _
_ [N] _ Oh, my_
Well_ Nice.
Gordon Ramsay's visa just expired, so_ _ _
_ [F#] _ _ _ _ _ _ _
I mean, really, it's crazy.
Incredible.
I just wish there was a good c**k cook.
Are there any good cooks left?
Or, you know, just people showing up who like to be abused?
_ No, there are some good_
When you get down to the top ten, top eight, top five,
that's where it really starts to go up a level.
So, you know, a quarter million dollars is a prize,
an amazing head chef job for BLT this year.
So, yeah, I want them to become good.
They just freeze in the middle of service.
What separates a good cook from a great cook?
Because you see so many people who work in a kitchen,
and they chop things, they make things, and they taste great.
But what is it about_
What separates a guy like you
from a guy that maybe we'd never heard of?
So, I think that level of vision and understanding where to say stop.
Also, I have a different method of teaching young cooks.
I teach them how to taste first before we teach them how to cook.
Because if you don't know what it tastes like, you should not be cooking it.
So, I think this year we celebrate our 15th year
with the restaurant called Ramsay in Chelsea.
And 14 of those years have been three Michelin stars.
So, we can't get any higher.
Wow, that's_
Yeah, that's_
Now, I'm glad you mentioned taste, because I found out_
I learned something about you.
All the time you spent here in the United States,
you never tasted Girl Scout cookies.
_ I don't think of amazing cookies by Girl Scouts.
Well, I'm going to, first of all, warn you,
this is almost like sacred territory you're entering here, OK?
There's the American flag, and there's Willie Nelson,
and then we have Girl Scout cookies.
And those are the only, like, three things we care about, right?
OK, so, I just don't want to get you run out of the country,
but these are Girl Scout cookies.
Now, Girl Scouts, you know what the Girl Scouts are, right?
Oh, yes, they're like the guides.
The kids, they sell them_
No, they're little girls, and they sell them outside the supermarket.
I'm surprised you haven't seen them in action.
They're everywhere, but these are three kinds.
And if you would, just go ahead and take_
This is the tagalongs.
OK, I mean, visually, they look like dog biscuits.
_ _ Visually, they do look like dog biscuits, yes.
_ Yeah, they're OK.
That's a tagalong.
It's got, like, peanut butter in there or something, right?
The name, tagalong?
Tagalong, yeah.
It's an Indian word.
It means dog biscuit.
Right.
_ This is the Samoa.
That's the Samoa.
It's got kind of a coconutty thing.
Oh, here's some milk in case you want some. Thank you.
Thank you, Gary.
He always has a glass of milk handy.
He actually is lactating, so it's a real_
Natural.
_ Are they_
Are they always this small?
Yeah, they're always that small.
Really?
I feel like they're bigger.
Maybe I was smaller when it started out.
Right.
That's a bit weird.
Yeah, I don't like those.
Those aren't my favourite.
But these are my favourite.
You need milk as a_
Yes, go ahead.
These are my favourite.
These are the thin mints.
Now, what I will do is I put these in the freezer,
and then you pull out a sleeve,
and you eat all of them in one sitting.
Right. _ _
[D#] _ _ So that's like a cheap, after-eight dinner mint.
You know?
_ So you'll_
_ [E] _ _
_ [N] _ Oh, my_
Well_ Nice.
Gordon Ramsay's visa just expired, so_ _ _
_ [F#] _ _ _ _ _ _ _